To be honest with you, I have never been a big fan of eggplant. It’s probably because of its bitter flavor. People change, they say? Okay, since I found some recipes with eggplant, including this oven roasted eggplant (aka eggplant mozzarella tomato bake), I am in love with it!
The oven roasted eggplant is super easy to make. This is not one of those dishes that you could make anytime, meaning, you should actually do grocery to get the fresh ingredients first (do I sound like a meal planner eh? :D). I know people using the frozen eggplant and even mozzarella, yet I have never tried it myself, as I tend to go for fresh veggies and foods most of the times.
I consider this oven roasted eggplant / eggplant mozzarella tomato bake as a main course. What is interesting is that for some people it is a side dish! I find it quite filling so could hardly imagine some other food aside. In any case, main course or side dish, this bake is amazingly good!
If you have kids, call them to help you making the eggplant mozzarella tomato, you will see how much they will enjoy building the stacks! There is actually no big rule on how to make the stacks, they can really use their imagination. The most important thing is to get at least one round of eggplant, mozzarella and tomato in one stack. Your kiddos will not only help you making the stacks, they will love the result, too!
By the way, have you ever heard of the term eating the rainbow? The colors of foods such as fruits and vegetables are sources of antioxidants, vitamins and phytonutrients that are important for our body, nutrients say. So the eating the rainbow does not only apply to the kids but us adults, too. Although just a partial rainbow, it is super delicious, healthy, and tasty!
Find out more of the best healthy recipes here.
Ingredients
Instructions
- Preheat the oven to 350F (180°C)
- Let the water boil
- Slice your eggplant into 1/5 inch (0.5 cm) rounds
- Place the eggplant rounds into a medium-large bowl, add some salt and pour hot boiling water. Let them rest for 10 minutes
- Slice your tomatoes and mozzarella
- Grease the cooking tray with some olive oil
- Get the eggplant rounds out of the water (he careful, they may be hot!)
- Get the stacks ready by placing one round of eggplant, covering it with a round of tomato and one round of mozzarella. Do this twice for each stack
- Place the garlic in between the stacks
- Place them in the oven and let cook for 30 minutes. You may want to turn the grill function for additional 5 minutes
- Top the bake with fresh basil
Notes
- be careful taking the eggplant rounds out of the water as they may be hot
- you can use shredded mozzarella if you wish
- if you do not have mozzarella, you may use any other cheese you like (if you do, you absutely have to let me know!!)
- you can top the bake with more herbs (parsley, cilantro, you name it)
- I love using garlic olive oil to spread over the stacks
- call your kids to build the stacks with you, they will love it!
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